PHYSICOCHEMICAL PROFILE AND POTENTIAL NUTRITIONAL BENEFITS OF BIO-TRANSFORMED OKARA
Master's
Saved in:
Main Author: | WANG XINGYI |
---|---|
Other Authors: | FOOD SCIENCE & TECHNOLOGY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2022
|
Subjects: | |
Online Access: | https://scholarbank.nus.edu.sg/handle/10635/226231 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
In vitro evaluation of probiotic bacteria and yeast growth, pH changes and metabolites produced in a pure culture system using protein base products with various added carbon sources
by: KAREENA, Asrof, et al.
Published: (2022) -
Analysis of improved nutritional composition of potential functional food (Okara) after probiotic solid-state fermentation
by: Gupta, Sulagna, et al.
Published: (2020) -
Valorizing okara waste into nutritionally rich polysaccharide/protein-extracts for co-encapsulation of β-carotene and ferrous sulphate as a potential approach to tackle micronutrient malnutrition
by: Kharel, Sharad, et al.
Published: (2022) -
A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile
by: Mok, Wai Kit, et al.
Published: (2019) -
Synbiotic encapsulation against Vibrio parahaemolyticus infection in whiteleg shrimps
by: Wei, Guangmin, et al.
Published: (2024)